Frozen Chocolate Caramel Cream Meringue Cake

Frozen Chocolate Caramel Cream Meringue Cake

The festive period is the perfect time for family and friends to get together and enjoy good food. When entertaining for lots of people it can be quite easy to buy too much food and drink. So when Sainsbury’s asked food bloggers to come up with ideas on how to use up leftover chocolate I decided to create a centre piece dessert ideal for New Year’s Eve celebrations. Tasting simply like creamy ice cream this indulgent dessert with chocolate chunks and caramel swirls is absolutely heavenly. This extremely easy to prepare dessert should hopefully wow your guests.

Frozen Chocolate Caramel Cream Meringue Cake

Frozen Chocolate Caramel Cream Meringue Cake

  • Servings: 8-10
  • Difficulty: easy
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IngredientsChocolate and Caramel Meringue Dessert

600ml double cream
200g meringue nests (I used 16 meringue nests)
½ teaspoon vanilla extract
75g dark chocolate
75g milk chocolate
397g tin Carnation caramel
silver sugar balls

Method

1. Line a 9inch/23cm cake tin with 2 over hanging layers of cling film, lay one horizontally and the other vertically across the bottom of the tin.

2. In a bowl whip the double cream until you reach the soft peaks stage, then stir in the vanilla extract.

3. Crush the meringue nests and crumble into the whipped cream.

4. Using a sharp knife chop 50g dark chocolate and 50g milk chocolate into small chunks (about 5mm) and add to the mixture, then gently fold in so everything is mixed together.

5. Place half the mixture in the lined cake tin, add 5 tablespoons of the caramel on top and swirl in the mixture using a blunt knife. Add the remaining mixture and repeat with another 5 tablespoons of caramel.

6 Cover the top with the over hanging cling film. Freeze overnight.

7. Transfer the cream meringue cake to a serving plate. Melt the remaining chocolate in a bain marie and then drizzle over the cake. Sprinkle over the silver sugar balls.

8. Allow 15 minutes before cutting the cream meringue cake, then serve with the remaining caramel if you wish. Enjoy!

Frozen Chocolate Caramel Cream Meringue Cake

Until next time.

Julie
x

Disclosure: Sainsbury’s sponsored me to write this blog post. All words are my own. All opinions are honest and my own. The recipe is my own.

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Milk Chocolate and Walnut Biscuits

Milk Chocolate and Walnut Biscuits 22012014

These are a sophisticated biscuit, ideally enjoyed with your morning coffee. There’s just enough chocolate to satisfy a chocolate craving and there’s a lovely bit of crunch from the walnuts. Once baked these tempting biscuits won’t stick around for long.

Milk Chocolate and Walnut Biscuits v2 22012014

Ingredients (Makes 14)

225g plain flour
175g unsalted butter (softened)
100g golden caster sugar
100g milk chocolate chips
50g walnuts (chopped)

Method

1. Cream together the butter and sugar together until thoroughly combined.

2. Stir in the flour using a wooden spoon until the mixture becomes a dough. It may seem too dry at first but keep mixing and it will then come together.

3. Add the chocolate chips and walnuts and knead briefly to evenly distribute throughout the dough.

4. Line two baking sheets with baking parchment.

5. Divide the biscuit dough into 14 pieces, roll each piece into a ball. Then, place the balls of biscuit dough on the lined baking sheet and flatten until about 1cm thick.

6. Place both the baking sheets in the fridge to allow the uncooked biscuits to firm up, chill for at least 1 hour.

7. Pre heat the oven to Fan 160c.

8. Oven bake the biscuits for about 20 to 25 minutes, the biscuits will be pale gold when cooked. I recommend you take a look at the biscuits after 20 minutes and if you think they need longer pop them back in the oven.

9. Once cooked remove from the oven and leave on the baking sheets for 10 minutes, then transfer to a cooling rack to finish cooling.

Milk Chocolate and Walnut Biscuits 22012014

Milk Chocolate and Walnut Biscuits v2 22012014

Do you have a favourite biscuit or cookie to bake? I would love to hear about it. Don’t forget you can leave your comments in the box below.

Happy baking.

Julie
x

I’ve entered this recipe into the #recipeoftheweek challenge over at A Mummy Too.

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I’ve also entered this recipe into the Tea Time Treats challenge organised by Karen at Lavender and Lovage and Jane at The Hedgecombers. This months chocolate challenge is hosted by Karen.

Tea Time Treats

Festive Chocolate Bark

Pistachio and Cranberry Milk Chocolate Bark

Festive Pistachio and Cranberry Milk Chocolate Bark

When I found a Christmas chocolate bark mould in Lakeland, I instantly thought it would be great for making edible Christmas gifts. I’ve topped the chocolate barks with pistachios and cranberries, as I think they look Christmassy but feel free to choose other dried fruits and nuts. The chocolate barks are absolutely lovely gift wrapped in cellophane bags tied with a festive ribbon. They are ideal for popping in your child’s Christmas stocking, or giving to the class teacher or even as a token present for a work colleague. Whoever you make them for, I’m sure the lucky recipient will be very grateful indeed. After all, who doesn’t like chocolate really.

Festive Pistachio and Cranberry Milk Chocolate Bark

Ingredients (Makes 2)

200g milk chocolate
25g dried cranberries
15g pistachios (chopped in half)

Method

1. Break up the chocolate and place in a bowl over a saucepan of simmering water, making sure the bowl doesn’t come into contact with the water. Melt the chocolate over the low heat.

2. Once melted remove from the heat.

3. Place the mould on a chopping board, for stability. Then, pour the melted chocolate into the mould. Use a spatula to ease the chocolate in place. Then bang the chopping board onto the work surface to disperse any air bubbles.

4. Next, scatter the pistachios and cranberries carefully on top of the melted chocolate.

Milk Chocolate, Cranberry and Pistachio a Festive a Bark all prepared

Festive Pistachio and Cranberry Milk Chocolate Bark all prepared

5. Allow to cool completely at room temperature and then refrigerate if necessary before you release the bark from the mould.

6. Place in cellophane bags and tie with a festive ribbon.

Gift wrapped Festive Chocolate Bark

Gift wrapped Festive Chocolate Bark

There you have it, beautiful festive edible gifts that everyone will enjoy. Assuming they like chocolate that is!

Until next time.

Julie

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